Home Bread-Bakers v003.n007.4

Bread Digest Submission

meridiem@lamar.ColoState.EDU (Jill Engel)
Sun, 9 Feb 1992 09:04:00 GMT
Just a quick helpful hint and interesting discovery I found for my Breadmaker.

When making French Bread, I added 4 Tablespoons of butter, instead of the paltry
1 teaspoons called for.  I also added a little less water (less about a 
Tablespoon) so it wouldn't overrise.  The bread came out fantastic!  The 
inside was much softer/moister and creamy tasting.  The crust was also much
improved, not so dry.  A major improvement that I plan to try on my other
bread recipes.  

Just for fun, here's how the ingredients came out.  I have DAK so this is for
a pretty big loaf.  Other machines may have to cut this down by about a 1/3
for all ingredients.

     1 package yeast
     2 cups bread flour
     1 teaspoon salt
     1 teaspoon sugar
     4 Tablespoons butter (I cut it up into about 8 pieces to mix better)
     1 cup warm water (this was 1 cup and 1 T, don't need so much)

(use French bread selection)

Hope y'all enjoy it!